Basic Oatmeal from Rolled Oats

October 19, 2008 at 11:01 am (breakfast, Grains, My brain, Quick weeknight recipe, Soymilk, unrated)


I much prefer oatmeal made from steel-cut oats to oatmeal made from rolled oats, but I haven’t been able to find steel-cut oats in Germany yet. Plus, Derek prefers the flaky texture of rolled oats. Here’s the basic recipe we’ve been using.

Bring to a boil in a small saucepan:

  • 1 cup rolled oats
  • just under 2 cups of liquid (milk, soymilk, water, or a combination)
  • pinch salt

Turn the heat down to medium but keep at a steady simmer, stirring occasionally. If the oatmeal starts to splatter, turn the heat down a little more. Cook until liquid starts to turn creamy, and individual flakes are just starting to break down. When done remove from heat and top with:

  • 2/3 tsp. vanilla extract
  • 1 Tbs. brown sugar

For variety try adding one (or more) of the following:

  • shredded coconut (unsweetened)
  • chopped nuts or seeds (whole or sliced almonds, hemp hearts, pecans, walnuts…)
  • raisins or other dried fruit
  • fresh fruit (bananas, apples,…)
  • use almond or other nut extract instead of the vanilla
  • cocao nibs or chocolate chips

This makes two servings, although we usually don’t split it evenly.  I have a small serving made from 1/3 of a cup of dried rolled oats and Derek has a larger serving made from 2/3 of a cup of dried rolled oats.

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8 Comments

  1. Suanne Brady said,

    I just wanted to thank you for sharing your recipe. I had never tried oatmeal with vanilla before and it’s amazing. :)

  2. milieus said,

    Adding coconut sounds delicious. Coconut makes everything fantastic!

  3. Basic Oatmeal from Rolled Oats | SoSuanne said,

    [...] Reposted from The Captious Vegitarian [...]

  4. DZ said,

    Steel-cut oats are available in Germany: look for Hafergrütze, not Haferflocken. Manufacturers include Hahne and Brüggen, but not Kölln. You should find them in any bigger supermarket. If not, check out a health food store (Reformhaus / Bioladen).

  5. axiomator said,

    This I will have to try after I get off of my Atkin’s style diet! :D It looks delicious.

  6. Cliff Walker said,

    Thanks! I’ve always liked to cook them for six minutes or less. I also like a spoon or so of orgeat (almond) syrup like we see in all Seattle style espresso bars. You can make your own orgeat if you like. Search ‘orgeat syrup recipe’ for more recipes than you’ll ever need.

  7. Apples & Oats | veggievinyasa said,

    [...] they’re tasty when topped with cinnamon and a drizzle of maple syrup. I heated up a batch of rolled oats with almond milk (making plenty with leftovers for the next few days) and topped it with a warm apple saute. Yum! [...]

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